Description
A deliciously grilled ribeye steak, perfectly cooked using the reverse-sear method and topped with a flavorful garlic herb butter.
Ingredients
Scale
- 2 ribeye steaks (1.5 inches thick)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
Instructions
- Preheat your oven to 275°F (135°C).
- Season the ribeye steaks generously with salt and pepper.
- Place the steaks on a wire rack over a baking sheet and cook in the oven until they reach an internal temperature of 120°F (49°C) for medium-rare.
- Remove the steaks from the oven and let them rest for 10 minutes.
- While the steaks are resting, heat a skillet over high heat and add olive oil.
- Once the oil is shimmering, sear the steaks for 1-2 minutes on each side until a crust forms.
- In the last minute of searing, add the butter, garlic, rosemary, and thyme to the skillet, basting the steaks with the melted herb butter.
- Remove the steaks from the skillet and let them rest for another 5 minutes before slicing and serving.
Notes
- For best results, use a meat thermometer to check the internal temperature.
- Let the steaks rest after cooking to ensure juiciness.
- Feel free to adjust the herbs in the butter to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 800
- Sugar: 0g
- Sodium: 600mg
- Fat: 60g
- Saturated Fat: 25g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 60g
- Cholesterol: 180mg